It’s been a while since we’ve posted a recipe, and we know a few of you requested our thin and crispy gluten-free pizza crust recipe whenever we’ve shared pizza night over on Instagram. For those of you who are new around here, I have a food sensitivity to glutamate/glutamine. It pops up in all sorts of places like tomatoes, parmesan cheese, green tea, and gluten. Totally random and not the easiest to explain to kind people that want to cook for you!
But with pizza being one of the classic easy dinners, we wanted to find and develop a recipe that was quick to throw together–just as fast as a frozen pizza or driving for take out. No waiting on yeast to rise and easily made with ingredients we keep in our pantry at all times.
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A note one the flour choices here before continuing. You will notice a combination of flours used in the recipe. If you’ve been gluten-free for a while, you’ll be familiar with them and probably have them in your pantry already. If you’re just starting on the gluten-free journey, we’ll share our super secret way to replace wheat flour in nearly all recipes. 50% Bob’s Red Mill 1 to-1 Baking Flour and 50% ground hulled buckwheat (gluten-free despite its name).
(We grind our own buckwheat, but you can also buy the flour ready-made.)
We love this recipe as it works for a variety of our favorite toppings. Right now in the middle of the summer we love margarita-style with fresh tomatoes and basil from the garden. In the winter we love mixing cheeses and meats. We hope you love this thin gluten-free pizza crust recipe as much as we do.
Thin-n-crispy Gluten-Free Pizza Crust
Ingredients
- ¾ cup buckwheat flour (hulled*)
- ¼ cup 1-to-1 Bob’s Red Mill Flour
- 3 TBSP Tapioca starch/flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup olive oil
- 1 cup water
- 1 TBSP apple cider vinegar
- Handful of dried herbs of choice (we like basil and oregano)
Instructions
- Preheat oven and your pizza stone/cast-iron pizza pan to 400F
- While waiting on your oven, prepare the batter. It will have a runnier consistency, similar to pancake batter. It will not be thick like a dough.
- Pour and spread onto preheated pizza stone/pan and then bake for 15-20 minutes. If you like a super crispy crust, bake it a few minutes longer.
- Remove from the oven and top with your favorite pizza toppings. Then bake for another 10 minutes or so until your toppings are cooked and melted.
Our Favorite Topping Combinations
- Margarita – Olive oil + mozzarella + diced fresh tomatoes + chopped fresh basil (or dried)
- Three-Cheese – Tomato sauce + shredded smoked gouda, cheddar, and mozzarella
- Meat-lovers – Tomato sauce + shredded mozzarella + crumbled sausage, pepperoni and/or ham
We hope you love this gluten-free pizza crust recipe as much as we do! Tag us on Instagram @cottagefarmstead to share your tasty creations.
* There’s a difference between hulled and unhulled buckwheat flour! Unhulled is a greyer color and has a stronger taste and a more gritty texture. We prefer baking with hulled buckwheat flour as it tastes closer to real wheat and has a better texture for baked goods.
